7 April 2013

Butternut Squash and Couscous ~ Healthy Option


  1. 580g butternut squash
  2. 200g/8.7oz Couscous
  3. 1 cup of Chicken Stock
  4. 1 medium size onion
  5. 1 glove of garlic
  6. 2 tbsps. of olive oil
  7. 10 cherry tomatoes
  8. 1 knorr cube seasoning
  9. 1 tsp. hot chilli powder
  10. 2 chicken thighs - grilled and chopped into tiny chunks (optional)


  • Preheat the oven to 200 degrees or gas mark 6. Deseed, peel and cut the butternut squash into small chunks. Also roughly chop the onions and the garlic, then half each cherry tomatoes.

  • Combine the squash, onions, garlic and tomatoes into a roasting tin, then sprinkle the knorr on them. Pour in the oil and toss all together.

  • Cover the roasting tin with foil and bake in the preheated oven for 18-20 mins or until the vegetables are tender. Allow to cool before removing the foil.

  • As the vegetables are cooking in the oven, place the couscous and chilli in a bowl. Bring the chicken stock to boiling point, pour into the couscous, cover with a cling film and allow to stand/absorb for about 10 minutes or until all the stock is absorbed.

  • Fluff up the couscous with a fork. Add the couscous mix to the vegetables and their juices in the roasting tin. Add the grilled chopped thighs and cut in the parsley.

  • Gently toss or turn together. Serve warm or cold. Enjoy!!!

Happy Sunday...

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